A drink, or beverage, is a kind of liquid which is specifically prepared for human consumption. There are many groups ford rinks. It can be divided into various groups such as plain water, alcohol, non alcoholic drinks, soft drinks (carbonated drinks), fruit or vegetable juices and hot drinks. In addition to fulfilling a basic need, drinks form part of the culture of human society.

An alcoholic beverage is a drink that contains ethanol, commonly known as alcohol (although in chemistry the definition of “alcohol” includes many other compounds).Beer has been a part of human culture for 8,000 years. In many countries, drinking alcoholic beverages in a local bar or pub is a cultural tradition. Asian countries produce several varieties of alcoholic beverages (e.g. rice wine, Tongba a millet brew). The term “soft drink” specifies the absence of alcohol in contrast to “hard drink” and “drink”.

The term “drink” is neutral but often denotes alcoholic content. Beverages such as soda pop, sparkling water, iced tea, lemonade, root beer, and fruit punch are the most common soft drinks. Milk, hot chocolate, tea, coffee, milkshakes, and tap water are not considered to be soft drinks. Some carbonated soft drinks are available in versions that are sweetened with a sugar substitute. Some substances may be defined as either food or drink, and accordingly may be eaten with a spoon or drunk, depending upon their thickness and solutes.

Beer is the world’s most widely consumed alcoholic beverage; it is the third-most popular drink overall, after water and tea. It is thought by some to be the oldest fermented beverage. Beer is produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Unmalted maize and rice are widely used adjuncts to lighten the flavour because of their lower cost. The preparation of beer is called brewing. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included.

Some of humanity’s earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and “The Hymn toNinkasi”, a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.

The strength of beer is usually around 4% to 6% alcohol by volume (abv) although it may vary between 0.5% (de-alcoholized) and 20%, with some breweries creating examples of 40% abv and above in recent years.

A beer engine is a device for pumping beer, originally manually operated and typically used to dispense beer from a cask or container in a pub’s basement or cellar. It was invented by John Lofting a Dutch inventor, merchant and manufacturer who moved from Amsterdam to London in or about 1688.

He became a citizen and patented a number of inventions including his “Sucking Worm Engine” a fire hose and engine for extinguishing fires, and also a thimble knurling machine which revolutionised thimble making. He also invented a device for pumping beer. The London Gazette of 17 March 1691 stated “the patentee hath also projected a very useful engine for starting of beers and other liquors which will deliver from 20 to 30 barrels an hour which are completely fixed with brass joints and screws at reasonable rates.”

The locksmith and hydraulic engineer Joseph Bramah developed beer pumping further in 1797.

Strictly the term “beer engine” refers to the pump itself, which is normally manually operated, though electrically powered and gas powered[1] pumps are occasionally used; when manually powered, the term hand pump is often used to refer to both the pump and the associated handle.

The beer engine is normally located below the bar, and the visible handle is used to draw the beer through a flexible tube to the spout, below which the glass is placed. Modern hand pumps may clamp onto the edge of the bar or be mounted in a more permanent fashion integrated with the top of the bar.

Wine is usually made from one or more varieties of the European species Vitis vinifera, such as Pinot Noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot. When one of these varieties is used as the predominant grape (usually defined by law as a minimum of 75% or 85%), the result is a varietal, as opposed to a blended, wine.

Blended wines are not considered inferior to varietal wines, rather they are a different style of wine making; some of the world’s most expensive wines, from regions like Bordeaux and the Rhone Valley, are blended from different grape varieties.

Wine can also be made from other species of grape or from hybrids, created by the genetic crossing of two species. Vitis labrusca (of which the Concord grape is a cultivar), Vitis aestivalis, Vitis rupestris, Vitis rotundifolia and Vitis riparia are native North American grapes usually grown to eat fresh or for grape juice, jam, or jelly, but sometimes made into wine.

Hybridization is different from grafting. Most of the world’s vineyards are planted with European V. vinifera vines that have been grafted onto North American species rootstock. This is common practice because North American grape species are resistant to phylloxera, a root louse that eventually kills the vine. In the late 19th century, most of Europe’s vineyards (only excluding some of the driest vineyards in Southern Europe) were devastated by the bug, leading to massive vine deaths and eventual replanting.

Grafting is done in every wine-producing country of the world except for Argentina, the Canary Islands and Chile—the only countries not yet exposed to the insect.

Beer is the world’s most widely consumed alcoholic beverage; it is the third most popular drink overall, after water and tea. It is thought by some to be the oldest fermented beverage Beer is produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Unmalted maize (US: corn) and rice are widely used adjuncts to lighten the flavor and because of their lower cost. The preparation of beer is called brewing. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. Some of humanity’s earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and “The Hymn to Ninkasi”, a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.
The strength of beer is usually around 4% to 6% alcohol by volume (abv) though may range from less than 1% abv, to over 20% abv in rare cases.
Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.

Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine.
Wines made from other fruits, such as apples and berries, are usually named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically called fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine(i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the term “wine” refers to the higher alcohol content rather than the production process. The commercial use of the English word “wine” (and its equivalent in other languages) is protected by law in many jurisdictions.
Wine has a rich history dating back thousands of years, with the earliest known production occurring around 8,000 years ago on the territory of modern-day Georgia. It first appeared in the Balkans at about 4500 BC and was very common in ancient Greece, Thrace and Rome. Wine has also played an important role in religion throughout history. The Greek god Dionysus and the Roman equivalent Bacchus represented wine, and the drink is also used in Christian Eucharist ceremonies and the Jewish Kiddush.

The domestic dog (Canis lupus familiaris and Canis lupus dingo) is a domesticated form of the gray wolf, a member of the Canidae family of the orderCarnivora. The term is used for both feral and pet varieties. The dog may have been the first animal to be domesticated, and has been the most widely keptworking, hunting, and companion animal in human history. The word “dog” may also mean the male of a canine species, as opposed to the word “bitch” for the female of the species. Dogs were domesticated from gray wolves about 15,000 years ago. They must have been very valuable to early human settlements, for they quickly became ubiquitous across world cultures. Dogs perform many roles for people, such as hunting,herding, pulling loads, protection,assisting police and military,companionship, and, more recently, aiding handicapped individuals. This impact on human society has given them the nickname “Man’s Best Friend” in the western world. In 2001, there were estimated to be 400 million dogs in the world. Over the 15,000 year span the dog had been domesticated, it diverged into only a handful oflandraces, groups of similar animals whose morphology and behavior have been shaped byenvironmental factors and functional roles. Through selective breeding by humans, the dog has developed into hundreds of varied breeds, and shows more behavioral and morphological variation than any other land mammal.Photos bellow are really creative…